Show BALANCED RATION FOR COWS important to burnit I 1 various autri cuts 1 en proportion Is rap rtin the animal needs need th them Pro prepared perri by the united states mun depart ment of at A agriculture I 1 it Is probably well to refer to the composition of feedstuffs feed stuffs as it relates relate to economical feeding of the dairy raw cow the els cow takes into her digestive system feeds which she utilizes for the pro production adma of body tissues heat boat ing t the b had body Y performing bodily feel eions it mich S rich as digesting feed moving I 1 I 1 co cow must meet he have aple A aple supply of palatable feed from place to place and toe for milk pro pra unction it Is sufficient cleat to say may that the constituents or compounds and the tha relative quantities tl so necessary for I 1 these see operations have been bee determined that Is we know that milk contains to is protein and energy or heat cut p producing consult protein regretted regret aenas cut the protein being represented ed by the emsel casein and albumin and it ill the energy and heat P producing rude g consult uenta by the for fat and sugar get 1 in SAW tion to the constituents D or comp compounds lauds necessary for the production of milk she also must have the constituents necessary for performing the other functions fund a mentioned these for far con wid nee how have hem been classified into a pre proteins telus carbohydrates and fats fats perform much the same na A hd carbohydrates and are worth for pro green practically rally two and it one fourth times as dutch per pound ad as P drates and in the balancing baIan cinE of a rat ra ran are am usually usually el eased classed with d rh T them this brings us to a definition of a balanced ma ration tion which I 1 la is a ration t on containing the these various nutrients in the proportion the me cow needs them th am T the be economical importance of a bal om floied ed ration is evident the cow can use only certain elements or corn COM pounds in certain proportions conse quent lyU the ration Fa an ex as cessie amount of any one the excess Is liable to he be wasted not net only I 1 Is this true but as the raw cow lias ims to as simi B imitate late it even though she be cannot use it her capacity for production Is 11 reduced in making a ration cost Is one me of the important factors the best beat it tice Is ato to compound a grain mixture so that it will balance bimms with the leare grown bugl roughage age with in mind the separate grains grahs should be selected to supply the necessary nutrients at the lowest possible cost for this not only the th price per hundred pounds but also th the relative east cost of each constituent especially protein must be oon con for fair example to determine the m cost a t of a pound of digestible protein in a given tied teed divide the price of a pounds by the per pec cent of digestible pr protein tein to in the teed ford it if this calel calculation ron relative Is made for several feeds the relative cost cast of protein 1 in eich each will be appah M tnt cirt then the feeds that furnish p protein at the least cost m can he be weded selected th the same mine con can be done to the cost of the and ft fit which are the his hat malting making or AT energy ray producing olig part of the feel feed |